Mexican cooked tomato salsa, pureed fresh tomatoes, jalapeno or serrano chili peppers, garlic, salt, then cooked.
- 2 medium sized fresh tomatoes, cored and cut in half
- 1 whole jalapeño chili pepper (or a serrano), stem removed, chopped
- 5 large garlic cloves, peeled
- 1 1/2 teaspoons salt
- 1/4 cup water
- 2 teaspoons olive oil
1 Put tomatoes, jalapeño, garlic, salt, and water into a blender. Purée for 20 seconds, until completely liquified.
2 Heat olive oil in a sauce pan on medium high. Pour purée into pan. Bring to a low simmer and cook, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes. Remove from heat.
Keep refrigerated when not using.